Tuna Rice Casserole

4
Julia Ferguson

By
@judyjellybean

My Mom used to make this when I was a kid. Quick, easy and satisfying. Especially on a cold winter evening when you want something hot and heart warming.

Rating:

★★★★★ 4 votes

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

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  • 1 c
    instant rice (such as minute rice)
  • 1 c
    water
  • 2 6 oz
    cans tuna, drained (i use water packed but use what you like)
  • 1 can(s)
    cream of chicken soup or cream of celery soup
  • 1/2 c
    celery, finely diced
  • 1/4 c
    onion, finely diced
  • 1/4 tsp
    dried parsley
  • ·
    the empty soup can filled half way with milk
  • ·
    pepper to taste
  • 6-8 oz
    shredded cheese ( i use colby or mild cheddar) use your favorite
  • ·
    non stick cooking spray

How to Make Tuna Rice Casserole

Step-by-Step

  1. Preheat oven to 350 degrees F.
  2. Spray casserole dish with cooking spray.
  3. Bring water to boil, add rice, cover and remove from heat; let sit until liquid is absorbed.
  4. Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley and pepper.
  5. Pour soup mixture over rice, mix to combine all ingredients. If mixture is too dry add a little more milk, you want it creamy but not soupy. Place mixture in casserole dish and bake 45-50 min. or until hot and bubbly, stir, add cheese to top of casserole and place back in oven until cheese is melted.

Printable Recipe Card

About Tuna Rice Casserole

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Onion, #rice, #tuna, #celery




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